Seared Salmon and Prawn Fried Rice

Crispy pan-seared Salmon and Prawns served over a warm bed of fragrant Fried Rice.

📝 Ingredients

• 5.2 oz Atlantic salmon fillets x4 (washed and pat dry with a paper towel)
• 7 oz peeled and deveined prawns (fresh, or frozen and thawed, washed and pat dry with a paper towel)
• 1 tablespoon vegetable stock powder (divided)
• 1 tablespoon garlic powder (divided)
• 1 teaspoon sesame oil
• 3 teaspoons sesame oil
• 2 large eggs (lightly whisked)
• 1 large brown onion (finely chopped)
• 1 clove garlic (crushed)
• 2 stems green onions (halved, peeled and thinly sliced, divided)
• 2 large carrots (peeled and diced)
• 2 cups pre-cooked long grain rice (white or brown rice)
• 1/2 cup frozen peas
• 1/2 cup sweet corn kernels (drained)
• 2 tablespoons soy sauce (adjust to your tastes)
• 2 tablespoons Chinese cooking wine (or dry sherry )
• 1 teaspoon (extra) sesame oil
• finely sliced spring onion ( to serve)

👨‍🍳 Instructions

1. 1--- Salmon and Prawns: ---
2. 2Liberally season and rub the prawns and salmon fillets with the stock powder and garlic powder to season.
3. 3When oil is hot and beginning to smoke, add the seasoned salmon.
4. 4Cook for 4-5 minutes on one side, or until golden and crispy on the outside and cooked half way up (or three-quarters) through the inside.
5. 5Turn fillets; reduce heat slightly and cook for a further 3-4 minutes more, or until cooked to your liking.
6. 6Remove and transfer onto a plate. Add the prawns and cook for about 2-3 minutes or until they change colour and turn pink. Take off the heat and remove from the pan.
7. 7--- Prepare Fried Rice: ---
8. 8In the same pan, heat 1 teaspoon of the Sesame oil until just starting to smoke.
9. 9Add in eggs and break up with your wooden spoon until they’re cooked through and slightly golden; remove, set aside, and keep warm.
10. 10Add the remaining oil to the same pan and heat it through. Add the onion, garlic, and green onions; fry while stirring until onions and garlic are translucent.
11. 11Add the carrot and cook for a further 2 minutes until golden.
12. 12Add the soy sauce and Chinese wine to the pan/wok; stir everything through to combine; then add the rice, peas and corn.
13. 13Stir-fry for 2 minutes, stirring occasionally, until the peas are heated through.
14. 14Remove from heat; stir the reserved egg, prawns and (extra) sesame oil through the rice.